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Life THEATER: Useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 12g
salt : 3g
milk : 100cc
water : 40cc
Salted butter : 10g

Time required

35minutes

Procedure

1) Mix the ingredients 00:27
Put milk, water and dry yeast in a small bowl and leave it for about 1 minute. Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Mix and mix with a rubber spatula to eliminate most of the powder.
2) Knead 01:05
Once organized, knead by hand.
When the dough is evenly moist, roll it into a bowl.
Wrap and leave for 5 minutes. Lightly re-roll the dough.
3) Squeeze butter 01:28
Place the butter on the dough and squeeze it into the dough.
Once the butter has mixed to some extent, knead until it is no longer shiny.
Stretch the dough with your fingertips and knead it so that it folds (around 6 times).
When the dough has swelling on the surface, roll the dough and put it in a closed container.
4) Ferment 01:58
Refrigerate for at least 8 hours to ferment. It should be inflated 1.5 to 2 times as a whole.
5) Mold 02:07
Dust the dough with strong flour (outside the amount) and remove it from the closed container.
Place on a floured table and cut into 8 equal parts.
Dust the dough, halve it from the front to the back, rotate it 90 degrees to halve it from the front to the back, and rotate it 90 degrees to fold it in half from the front to the back. Repeat the same process 3 times.
6) Arrange on the top plate 02:33
Close the seams tightly.
Arrange them on the top plate with the stitches facing down.
Make a cut about 1 cm above with scissors.
7) Bake in an oven toaster 02:45
Bake in a 1200W oven toaster for about 15 minutes.
If the surface gets scorched on the way, put aluminum foil on it and bake.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it. You don't have to worry about some unevenness.
・ Store the dough in the refrigerator for about 3 days. If it does not burn immediately after fermentation, store it in the refrigerator as it is.
・ If you like soft bread, after molding, ferment it secondarily. Place at room temperature for 20 minutes. It looks about 1.3 times. It should be one size larger.
・ After molding, the finish will be beautiful by closing the eyes down.